Dairy-Free Chicken Enchilada Skillet

Ingredients

• 2 tablespoons Olive Oil
• about 680 g Chicken Breast
• 1 medium Onion
• 1 medium Bell Pepper
• 2 cloves Garlic
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 0.5 teaspoon Oregano
• 1 can Tomato Sauce
• 0.5 cup Vegetable Broth
• 0.5 cup Dairy-Free Sour Cream
• 8 small Corn Tortillas
• 1 cup Dairy-Free Cheddar Cheese
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat and add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the about 680 g of Chicken Breast, cut into 2.54 cm pieces. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C. Remove the chicken from the skillet and set aside.
2. 2Add the 1 medium Onion, chopped, and the 1 medium Bell Pepper, chopped, to the same 30.48 cm skillet. Cook for 5-7 minutes, stirring often, until the vegetables are softened.
3. 3Stir in the 2 cloves of Garlic, minced, the 1 tablespoon of Chili Powder, the 1 teaspoon of Cumin, and the 0.5 teaspoon of Oregano. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 can of Tomato Sauce and the 0.5 cup of Vegetable Broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Return the cooked chicken to the skillet. Stir in the 0.5 cup of Dairy-Free Sour Cream and the 1 cup of Dairy-Free Cheddar Cheese until the cheese is melted and the sour cream is fully incorporated.
6. 6Cut the 8 small Corn Tortillas into 2.54 cm strips. Add the tortilla strips to the skillet and stir them into the chicken and sauce mixture.
7. 7Simmer for 5 minutes more, stirring gently, until the tortilla strips are softened and have absorbed some of the sauce, and the cheese is fully melted and gooey.
8. 8Garnish the Dairy-Free Chicken Enchilada Skillet with the 0.25 cup of chopped Cilantro and serve immediately.

Substitutions

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